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Prepare serving Ramen Noodles *OR Chinese Egg Noodles.
Use Vegetables *e.g. Lettuce, Carrot, Cucumber, Daikon, Radish Sprouts, etc.
Provide Toasted Nori *cut into thin strips.
Provide Finely Chopped Spring Onion.
Provide Toasted Sesame Seeds.
Provide Dipping Sauce.
Provide thinly sliced Pork *cut into small pieces.
Prepare small clove Garlic *grated.
You need Sesame Oil.
Provide Chicken Stock *OR 1/2 cup boiling Water and 1/2 teaspoon Asian Chicken Bouillon Powder.
You need to prepare Soy Sauce.
You need Oyster Sauce.
Use Miso *dark colour type.
Use Sugar.
You need Chilli Powder, Chilli Flaked OR Rāyu (Chilli Oil) *optional.

Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over). Make a quick and easy Japanese noodle dipping sauce which is great with cold soba or somen noodles.

Prepare the Dipping Sauce first. Cook thinly sliced Pork in rapidly boiling water in a saucepan for a minute and drain. Return to the saucepan, add all other sauce, bring to the boil, then allow to cool. *Note: Alter the amount of Soy Sauce depending on the saltiness of the stock..
Vegetables are better to be cut or prepared into thin strips or slices so that easy to eat with noodles..
Cook Ramen Noodles OR Chinese Egg Noodles as instructed. Basically cook noodles in rapidly boiling water until cooked ‘al dente’. Then drain, rinse in cold water, and drain well..
Place the drained cold noodles on a plate, arrange Vegetables, and add some Toasted Nori on top. Add Spring Onion and Sesame Seeds to the Dipping Sauce, and enjoy..

It lasts for weeks in the fridge. Soba are brown noodles, made from wheat and buckwheat and the combination of cold noodles and dipping sauce is called zaru soba. Japanese cold ramen noodles Zaru ramen with tempura set in Japanese style. Cold buckwheat soba noodles or zaru ramen with fried. Delicious Chewy Japanese Ramen Noodle Hot Dipping Soup Sauce Udon Spa Egg Grilled Pork Belly.

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